Recipe adapted from Alice Waters
Used by permission. (c) Eating Well, Inc.
|4 pounds pie pumpkin, or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)||1 tablespoon chopped fresh sage|
|4 large sweet-tart apples , such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths||6 cups reduced-sodium chicken broth, or vegetable broth|
|1/4 cup extra-virgin olive oil||1/3 cup chopped hazelnuts, toasted (see Tip)|
|1 1/4 teaspoons salt, divided||2 tablespoons hazelnut oil|
|1/4 teaspoon freshly ground pepper|
Preheat oven to 450F.
Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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